I didn't get the meatloaves made the other day but I did them yesterday and we had that with mushroom gravy and more greek salad. There are three large meatloaves in the freezer now.
Taxy, sorry I didn't answer your questions about my meatloaf the other day.
I just use pork, beef, a mix of herbs (whatever my mood is at the time), salt, pepper, Worcestershire sauce and ketchup. I free form the loaf on a foil lined cookie sheet, cover it with more ketchup and bake until done at 350. I use a meat thermometer, but I think it is about 1 hour on regular and 30 - 45 minutes on convection. Surprisingly it binds together very well. It cuts easily hot or cold and the slices stay together nicely.
As for the texture of the frozen slices, it is good. I put each portion in a sandwich bag, making sure to get out as much air as possible. Then I put them all in a larger freezer bag, again removing the air and pop them in the freezer. I try to remember to take it out early in the day I need it. By the time I make sandwiches, it is thawed and I just use a paper towel to blot out any moisture. I use ketchup and mustard on the bread and TB says it is moist and tasty!
"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith